COOKING CREME BRULEE RECIPES
VANILLA CRèME BRûLéE RECIPE - NYT COOKING
Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Provided by Mark Bittman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 15 grams, CarbohydrateContent 4 grams, FatContent 41 grams, ProteinContent 5 grams, SaturatedFatContent 25 grams, SodiumContent 121 milligrams, SugarContent 4 grams
CREME BRULEE RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 4 hours 40 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a saucepan over low heat, combine cream, vanilla bean and salt and simmer for 5 minutes. Remove vanilla bean.
- In large bowl, combine egg yolks and granulated sugar. Pour in hot cream and stir mixture gently to combine. Strain custard into a pitcher and skim off any bubbles.
- Preheat oven to 300 degrees.
- Place 8 three-quarter-cup ramekins or ceramic custard cups in roasting pan. Pour custard into ramekins, filling to the rim. Place roasting pan in oven and carefully pour warm water into pan until it reaches halfway up sides of ramekins. Cover pan loosely with foil and bake 1 hour and 15 minutes. Remove ramekins from water bath and cool. Cover each and refrigerate for at least 3 hours, or as long as 2 days.
- When ready to serve, preheat broiler. Uncover ramekins and place them on baking sheet. Top each with a thin layer of brown sugar. Use knife to spread sugar evenly across the custards. Broil custards about 2 inches from flame for 30 seconds to 2 minutes until sugar is caramelized, watching constantly to make sure it does not burn. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 609, UnsaturatedFatContent 16 grams, CarbohydrateContent 44 grams, FatContent 48 grams, ProteinContent 5 grams, SaturatedFatContent 29 grams, SodiumContent 130 milligrams, SugarContent 43 grams
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From bbcgoodfood.com
Total Time 55 minutes
Category Dessert, Dinner
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Calories 620 calories per serving
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Total Time 55 minutes
Category Dessert, Dinner
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Calories 620 calories per serving
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Reviews 5
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